Recipe courtesy of Matt Stone
Print
Parmesan Polenta
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Intermediate
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 3 ounces mixed mushrooms (cremini, shiitake, morel, hedgehog, or chanterelle)
  • 1-ounce organic butter
  • 2 shallots, thinly sliced
  • 1 clove garlic, thinly sliced
  • 2 ounces fresh peas
  • 2 ounces sliced salami, coarsely chopped
  • Black pepper and Celtic sea salt
Polenta:
  • 16 ounces water
  • 4 ounces white cornmeal
  • 2 ounces grated Parmigiano-Reggiano
  • 1-ounce organic butter
  • Black pepper and Celtic sea salt

Directions

Saute about 1/4 of the mushrooms in butter over high heat until browned. Add shallots, reduce heat to keep from burning, and continue sauteing until soft. Add garlic and saute for 1 minute more. Add peas and salami, and season, to taste, with salt and pepper. Set aside in a sealed plastic container to keep warm. Reserve pot for polenta.

Polenta: Bring water to a boil, then slowly stir in cornmeal with a fork. Reduce heat as low as possible. Continue to cook for 5 to 10 minutes, stirring often. Turn heat off and add cheese and butter, and season, to taste, with salt and pepper. Top with ragout and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Polenta

Recipe courtesy of Laura Vitale

Porcini and Rosemary Dusted Filet with Cabernet Honey Butter and Creamy Parmesan Polenta

Recipe courtesy of Daniel Pfeifer

Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan

Recipe courtesy of Bobby Flay

Messy Polenta: Polenta Pasticciata

Recipe courtesy of Mario Batali

Polenta Poundcake

Recipe courtesy of Michael Chiarello

Chestnut Polenta

Recipe courtesy of David Rocco

Polenta Crostini

Recipe courtesy of Michael Chiarello

On TV

So Much Pretty Food Here